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Here’s a look at the pros and cons of turkey cooking methods, plus tips on how to make the main dish a bit healthier. Roasting (and brining)
The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the thickest part of the breast and thigh. This ensure that all harmful bacteria is ...
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
Yields: 8-10 servings. Prep Time: 10 mins. Total Time: 14 hours. Ingredients. 1 (12-lb.) frozen turkey, thawed, neck and giblets removed. 1/4 c. kosher salt
Remove the turkey from the oven completely (closing the door so it doesn't lose heat). Insert the instant-read thermometer into thickest part of the thigh without touching the bone.
Remove from the heat. Gradually blend in broth -- turkey or chicken -- until smooth. Return the saucepan to the heat and increase heat to medium-high. Bring the gravy to a boil and stir frequently ...
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